Adapted from The Cake Book by Tish Boyle
This zingy berry compote is a nice complement to homey cakes like Pound Cake or Angel Food Cake. A little sweet whipped cream or vanilla ice cream on the side would be a nice accompaniment.
1/2 cup (120 ml) water
1/2 cup (3.5 oz/100 g) granulated sugar
1-inch piece of fresh ginger, peeled and thinly sliced
1 cup (240 ml) assorted fresh berries, such as raspberries, quartered strawberries, and blueberries
In a small saucepan, combine the water and sugar and bring to a boil. Remove the pan from the heat and add the ginger slices. Set aside to infuse for 30 minutes.
Place the berries in a medium bowl. Strain the ginger syrup over the berries (discard the ginger). Cover the compote and refrigerate for a least 1 hour, or until ready.
Store in the refrigerator, covered, for up to 24 hours.
Yield: Makes about 1 1/4 cups